Philly Pumpkin Swirl Cheesecake |
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Prep Time: 20 Minutes Cook Time: 300 Minutes |
Ready In: 320 Minutes Servings: 16 |
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This is a Kraft Foods recipe and it is the best pumpkin cheesecake I have ever had. The best tip I can give is follow the recipe as written. Ingredients:
25 nabisco ginger snaps, crushed (1 1/2 cups) |
1/2 cup finely chopped planters pecans |
1/4 cup butter, melted |
32 ounces philadelphia cream cheese, softened |
1 cup sugar, divided |
1 teaspoon vanilla |
4 eggs |
1 cup canned pumpkin |
1 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
Directions:
1. PREHEAT oven to 325°F.
2. Mix ginger snaps crumbs,pecans and butter; press firmly onto bottom and 1 inch up side of 9-inch springform pan.
3. BEAT cream cheese, 3/4 cup of sugar and the vanilla with electric mixer until well blended. Add eggs one at a time, mixing on low speed after each additional just until blended. Remove 1 1/2 cups of batter; place in small bowl.
4. Stir remaining 1/4 cup of sugar, the pumpkin and spices into remaining batter. Spoon half of the pumpkin batter into crust; top with spoonfuls of the reserved plain batter. Repeat layers. Cut through batters with knife several times for a marble effect.
5. BAKE 55 minutes or until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 16 slices. Store leftover cheesecake in refrigerator.
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